Kashmiri Chicken Curry

Ingredients

1. Chicken – 8-10 medium sized pieces – 1 kg
2. Onions – 3 large - chopped
3. Tomatoes – 1 cup fresh puree
4. Ginger/Garlic – 1 tsp heaped.
5. Potatoes – 3 medium sized – medium diced
6. Oil – 4 tbsp
7. Cinnamon – 3 1 inch sticks
8. Black Cardamom – 2-3 whole
9. Cloves – 5-6 whole
10. Cumin seeds– 1 tsp heaped – lightly crushed in pestle mortar (I dry roast my cumin seeds)
11. Coriander seeds– 1 tsp heaped – lightly crushed in pestle mortar (I dry roast my coriander seeds)
12. Chili powder – ½ tsp
13. Coriander powder – 1 tsp
14. Turmeric – ¼ tsp
15. Salt – 1 tsp – adjust to taste if needed more.
16. Water - 3 cups.
17. Roasted Cumin seeds – ½ tsp crushed for dusting on curry
18. Fresh Coriander – chopped handful for garnish.
    
    
    
    
    
    
    
    
    

    Method

• On average heat, warm the oil in a pressure cooker and quietly fry the onions. A pressure cooker saves time in breaking down the onions in to a paste. just the once the onions are lightly browned, put in a cup of water and give it a strain for 5 mints.
• The similar can be done without a pressure cooker as well but it will take more than 30 mints. The water is added in interval to break down the onions. Then it is dried up, onions are mashed up and then the procedure is repeat once more till the caramelized onion paste is formed.
• Going back to the pressure cooking: Once the pressure is done, add whole cloves, cinnamon & cardamom to the water and onions mixture. Dry the water completely and mash the onions till it becomes a paste.
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• Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder & turmeric to the onion paste.
• Cook on medium heat for 5-8 mints till the chicken changes its color and the liquid from tomato smash dries up. The oil should separate from the gravy.
• Now add diced potatoes and cook further for 2-3 minutes on medium heat. Don’t let the onion paste burn.
• Add 2 cups of water to the mixture. Mix and let it boil on a high heat. Once boiled, decrease the heat to a gentle simmer(cover the pan) and cook for 25 mints till potatoes are thoroughly cooked, curry has thickened and the oil starts floating on the top of the curry. If the curry has thickened too much for your flavor then add ½ cup of hot water and let it simmer for 2-3 mints.
• I love to add a dusting of roasted & crushed cumin seeds on the curry along with fresh chopped coriander leaves before serving.

How to make Allo Anday ki Bhujia|How to make Potato Egg Masala

Ingredients:
Potatoes – 450 grams (dice in small cubes. See the picture)
Onion – 1 small (thinly chopped)
Eggs – 3 Large (frivolously beaten)
Ginger/Garlic paste – 1 tsp (heaped)
Fresh Tomato paste – 1 cup
Green Chili – 1 medium sized
Oil – 4 tbsp
Cumin (whole) – 1 tsp (roasted and crushed lightly in pestle mortar)
Coriander (whole) – 1 tsp (Roasted and crushed lightly in pestle mortar)
Whole dried chilies – 4 small or 2 large
Chili powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
Salt – 1 tsp
Fresh Coriander for Garnish

Method:

1. Inside the cooking pan (pan must contain cap) high temperature the oil and insert chop onions, cumin seed, coriander seeds and dried up complete chilies.
2. As soon when the onions turn into see-through (complete not brown the onions), put in the small cube potatoes.

3. mix up them on medium to high temperature for 3-5 mints turn over a not many sides of potatoes begin suitable semi-transparent.
4. Put in tomato paste, ginger/garlic paste, salt, chili powder, cumin powder, turmeric powder and green chilies. Mix up it. Cover up and steam for 2-3 mints on medium temperature turn over the liquid from tomatoes has compact.

5. Put in the beaten eggs on top of the potatoes. Do not mix up. Cover up it for 25 mints and decrease the temperature to low.

6. Later than 10-12 mints, eliminate the lid and mix the cooked egg in detail. Cover the pan again for 15 mints. The potatoes must be done in about that time. If the potatoes are not done once 25 minutes, let it cook more on very low heat till potatoes are done. Do not include more water.

7. Just the once cooked, take away from the heat. Garnish with chopped fresh coriander and serve with chapatti.

How to make Delicious Gulab Jaman recipe|How to make Gulab Jaman with bisquick|Learn Gulab Jaman with milk powder|gulab jamun easy recipe

 In every corner of Pakistan, is traditional to signify sweet in every celebration. Celebration may be due to birthday, engagement, for buy a new house, or any other thing, may be a festivals like Eid etc. in which movement that spread happiness in Pakistani people is incomplete without sweet.

In sweet (methai) Gulab Jaman is popular name. It’s available on sweet bakeries make by halwai and people not know how to make it at home. Halwai and bakers use a method in which they lack of clearness.

But now we show you how to make it good clean at home.

Ingredients:

·         Dough;

·         Powdered Milk – ½ cup

·         Yogurt – 2 tbsp

·         Flour: 2 tbsp

·         Butter – 1 tbsp (melted

·         Baking soda – ¼ tsp

·         For sugar syrup:

·         Sugar –  1 cup

·         Water – 2 cups

·         Saffron 5-6 strands

·         Rose water – 4 tbsp (I am using Khevra water as I was out of rose water)

·         rose water

·         Green Cardamom – 6

·         Oil – for deep frying

Method:

Steps

(1)   Make the sugar syrup. Put in sugar, in water, saffron, Green cardamom in a saucepan and take to boil. Let it simmer more than average heat For 20 minutes. remain it warm

(2)   Make the dough. I use a kneading machine to do that. If you have a stand mixer with hook attachment, that can be used as fine. Or else just knead the dough the old fashioned way i.e. with hand.

Mix up the entire ingredient (waterless milk powder, Flour, butter, yogurt, baking soda) in the kneading machine. Knead till the butter comes out. It takes about 5-6 minutes. Let this mixture rest for 10 minutes

(3)   Fry the dough. Make small (Maltese’s sized) balls of the dough with in some measure wet fingers. Make sure the dough balls have no cracks on the surface. This dough is enough to make 15 balls

(4)    Frying. Deep fry the dough balls on medium to high heat. They should fry gently and become golden brown. Too hot oil will turn them brown from outside but will leave them uncooked from inside. Be careful with the heat

(5)   Add Rose water to the warm sugar syrup. Now add the fried dough balls to the warm sugar syrup. Mix and cover. I generally make the gulab jamans during the night and let them soak up sugar syrup from side to side the night. They taste heavenly in the morning. I decided to roll them in dried coconut, but they can be served with or without dried coconut